Side Pannel
Jicama-Pea Salad
Ingredients List
- 1 1/2 c Peeled, diced jicama
- 3/4 c Seasoned rice vinegar
- 1 1/2 lb Unshelled peas; or 1 pkg.
- 10 oz. frozen tiny peas,
- Thawed
- 1/4 c Finely chopped fresh mint
- 8 to 16 large butter lettuce
- Leaves, rinsed and crisped
- Mint sprigs
Directions
In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or
up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to
3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered,
stirring occasionally, just until peas are bright green and heated through
(2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined
plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if
desired.
up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to
3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered,
stirring occasionally, just until peas are bright green and heated through
(2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined
plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if
desired.
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